Reviewed: Apr. 27, 2012

I used fat free evaporated milk in place of the cream. I did not use the whole amount, just enough to make it "creamy". I just increased the chicken broth just a touch to make up for the missing liquid. I also added fresh ground pepper. Pretty good--I was surprized at how filling it was. I did miss garlic and onion. When I make this again (and I will make this again), I will add a little chopped onion and fresh minced garlic.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Apr. 25, 2012

I'm not a fan of mushroom soup so I didn't personally taste it but Hubs declared it a keeper and said he would eat it every day. I rough chopped the mushrooms I had left and I may have had more than 1 cup. I used chicken broth for almost the entire 2 cups of required liquid with about 1/4 cup of skim milk just to make it creamy. I dumped in about a T of dried chives. I can't wait to have fresh chives to use this summer.

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Apr. 24, 2012

This soup is perfectly seasoned and the "soup" is just the right consistency for dipping a rustic bread into. Flavors are right on, no fancy spices, just pure flavor.

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Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Jan. 29, 2012

Delicious. I made it twice in a weekend. The first time I used baby bella mushrooms and the second time shitake . Just enough salt and the mustard and butter really compliment the mushrooms. Makes a great first course, my company loved it.

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Reviewer:

Ann

Reviewed: Sep. 28, 2011

Yum! Great, simple, quick soup! Made it vegan with Earth Balance instead of butter, and soy milk instead of half and half, and veggie broth. Excellent!

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Reviewer:

cmmunchkin

Cooking Level: Intermediate

Home Town: Mansfield, Louisiana, USA

Living In: Nacogdoches, Texas, USA

Reviewed: Sep. 30, 2010

Very good & creamy, but a little bland. After I added garlic it was much much better :)

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Reviewer:

melissassm

Reviewed: Jan. 13, 2010

Delicious! I sauteed onion and garlic along with the mushrooms to add a little flavor. I also added a lot more mushrooms than called for...you never can get enough.

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Reviewer:

aprilh

Reviewed: Aug. 22, 2009

Really good! I tripled the recipe and sliced half of my mushrooms, chopping the rest because I like a little more texture. Minus some of the liquid, this would be a really good sub for Cream of Soup in a can - but tastier, of course. Thanks for the recipe!

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Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: May 13, 2009

Excellent! Hubs and I eat a good deal of our meals in fine restaurants all over the country and he, a man of few words, declared this "restaurant quality." I added some finely chopped onion and garlic, a tad more mushrooms, and used Penzey's shallot salt for the salt called for, otherwise sticking to the recipe as written. The submitter is right by describing this as having "a wonderful fresh mushroom flavor." This was a quick but very satisfying meal along with grilled cheese sandwiches on homemade bread. Really enjoyed this!

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